Wednesday, March 4, 2009

I have played around with the idea of sweet and savoury main courses as well as desserts before. Take for example, the addition of cinnamon to meats such as lamb or chicken. I love cinnamon, absolutely adore it. I also liked adding it to meat dishes back when I was a meat eater. It especially helped if the lamb was nearing its use by date.

My brother was in need of a good meal seeing as though my dad and his partner hadn't been home in over a week, so I wanted to make a big, warm meal that would be perfect on a rainy, damp night. I love Moroccan and Moroccan-inspired meals; they use such gorgeously fragrant spices that create truly flavoursome food.

As I don't eat chicken I can't tell you the overall taste, but I had a little bit of the pastry with some sauce and it was divine. Perfect balance between the sweet and savoury tastes - not overpowering or boring.

would I make it again: Yes. Would use the golden raisins next time otherwise I would keep everything else the same.